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Pistachio Pomegranate Cupcakes
A delicious low calorie cupcake that everyone can enjoy!
Author: Jackie
Ingredients
  • 2 sticks softened unsalted butter
  • ¾ cup Zing™ Baking Blend
  • 2 teaspoons vanilla bean paste or regular vanilla
  • 2 whole eggs
  • 3 egg yolks
  • 2 ½ cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk or light greek yogurt , room temperature
  • ½ cup chopped roasted pistachios
  • ½ cup pomegranate seeds
  • Frosting:
  • 8 oz . Neufchatel cheese , room temperature
  • ¼ cup Zing™ Baking Blend
  • 2 tablespoons fat-free , plain Greek yogurt
  • 1 teaspoon almond or vanilla extract
  • ¼ cup chopped pistachios
  • ¼ cup pomegranate seeds
Instructions
  1. Preheat oven to 350 degrees. Make sure all your ingredients are room temperature.
  2. In a separate bowl, combine flour, salt, baking powder and soda and mix.
  3. In your mixer fitted with the paddle attachment, blend butter, Zing Baking Blend and vanilla at medium speed until pale and fluffy.
  4. Add eggs, one at a time, scraping the bowl after each addition.
  5. Reduce speed to low and add a cup of flour followed by ⅓ of the buttermilk or yogurt.
  6. Repeat this 3 times, until you have incorporated all the flour and buttermilk(or yogurt).
  7. Fold in chopped pistachios and pomegranates.
  8. Fill cups with cupcake batter ⅔ full and gently tap on counter to remove air bubbles.
  9. Bake cupcakes for 15-17 minutes or until toothpick is inserted and comes out clean.
  10. Allow to cool completely before frosting.
  11. To make the frosting:
  12. Beat all ingredients until fully combined.
  13. Pipe frosting onto cupcakes and sprinkle with chopped pistachios and pomegranate seeds.